Allium schoenoprasum

The smallest member of the onion family, with the most delicate taste, comes from the northern hemisphere.

Chives has long been a wild plant that grew throughout Europe and North America. Cultivation of chives in Europe only started in the late Middle Ages, and the plant became popular only in the 19th century.

FLAVOR

All parts of chives have a light aroma and spicy onion taste.

USED ARE the stems and flowers.

PURCHASE AND STORAGE

Buy chives in better equipped supermarkets or plant them yourself.

Buy soil in the greenhouse and spread the small bulbs on it, but at sufficient intervals to ensure a sufficient supply of nutrients, water and air.

Chopped and frozen, it will retain quite a bit of flavor, and it can be used straight from the freezer.

USE IN COOKING

Chives should not be cooked, as they lose their flavor. Chopped with a knife or scissors, it can be added to many dishes and salads.

Its mild onion taste, crunchy texture and fresh green appearance will liven up potato salad and many soups, and it also adds an equally positive note to any vegetable sauce.

It has become a tradition to serve chives with butter or sour cream as a topping for baked potatoes. Chives mixed in solid yogurt give the grilled fish a fresh taste.

The attractive, bright flowers have a pleasant onion flavor and look good sprinkled over herb salad or added to omelettes.

ESSENTIAL FOR spice blends made from fine herbs.

GOOD WITH avocado, cream cheeses, egg dishes, fish and seafood, potatoes, smoked salmon, root vegetables, zucchini.

COMBINED WELL WITH basil, chervil, coriander, fennel, paprika, parsley, tarragon.